I’m well into this adventure and feeling amazing, vibrant and full of energy – it does make a difference, whether I fill myself or nourish myself. I run better on plants than on spareribs and ice cream!
Another thing I think is really cool, is that it is so easy to go shopping, I just head for the vegetable section of the grocery store, stock up on veggies and fruits, and away I go.
Okay, so last night’s dinner had some bread dough left over – which I had covered with a very wet cloth and left on the kitchen counter for the night. This morning I turned on the oven to 415 F, and before having my shower I scooped out the dough onto a baking sheet and put it in the oven. When I finished the shower, the bread was ready – about 20-25 min later – hot yummy bread.
Today’s breakfast- slices of bread served with coconut butter, honey, walnuts and fresh blueberries – and a glass of smoothie made from fresh blueberries, raspberries, a good chunk of fresh juicy pineapple, some frozen summer berries and a handful of almonds. The almonds make the smoothie creamy and filling, the berries makes it irresistibly delicious.
Green juice and fresh peach
One bunch of collard greens
5 sweet apples
a slice of fresh ginger
Run it through the juicer and serve on ice with slices of fresh peach.
Warm kale Salad with tahini, lemon/garlic dressing, pine nuts and red pepper
2 big bunches of kale
one red pepper
2 spoons of pine nuts
For the dressing:
2 small tablespoons of apple cider vinegar
2 tablespoons of tahini
1 clove of garlic
2 teaspoons of agave sirup/maple sirup
2 teaspoons tamari
4 tablespoons of olive oil
1/3 cup water
a good squeeze of lemon
Put everything into the blender and blend it into a creamy tasty dressing.
Wash the kale and take the leaves off of the stem. Roll up a couple of leaves at a time and cut thinly. Slice the red pepper into strips. In a frying pan, add some olive oil and saute the red pepper, add the kale – saute for a couple of minutes and add sea salt. Serve warm with the tahini dressing, pine nuts on top and some extra lemon for those who like.
Summer Paella with vegetable served with baked cherry tomatoes on the wine
One favorite recipe in our family is paella with seafood, chicken and with intense flavors of fresh herbs, saffron,tomatoes, garlic and wine. Today I have left out the seafood and the chicken and made a delicious version with only vegetables. I was anticipating that there would be some complaints, about the missing seafood and chicken, but no, everyone ate and enjoyed.
I served it with a simple green salad with a oil/vinaigrette dressing
3 cloves of garlic
1 tablespoon of tomato pure
200g of fresh ripe tomatoes
200g of sweet cherry tomatoes on the vine
300g of green beans
1 bunch of green asparagus
1 red pepper
1 teaspoon of paprika
1 1/2 cup of long grained rice
1 l. of vegetable stock
a dash of white wine
Prepare the vegetable so that they are ready to go in the paella. Wash and cut the red pepper into bite size, wash the asparagus and green beans and cut into smaller pieces,
Finely chop the shallots – (Shallots have a more intense flavor than regular onions, the limo of onions), garlic, fresh thyme and oregano. In a saute pan add some olive oil and gently saute the shallots, garlic, fresh herbs, add a spoon full of tomato paste and the paprika, add the rice and mix it with all the ingredients, add a good pinch of saffron, stir, add a dash of wine – let it reduce, while stirring.
Now add the vegetable stock and cook gently with a lid, stir the dish every now and them. Depending on how you like your vegetables done you can start adding them in at this time. I like my vegetables just crunchy so I put in the green beans already when the rice has cooked about 3/4 of it time and then wait a couple of minutes before putting in the red pepper. In the meantime, put the cherry tomatoes in the oven – see below. Stir the rice dish again and again to prevent it from sticking and burning on the bottom, and now add the red peppers, wait a couple of minutes and finally add the asparagus, put the lid back on and cook another 3-4 min.
Cherry tomatoes – Turn the oven on at 350F. Place the sweet cherry tomatoes on a baking tray, drizzle with a little olive oil and sea salt, bake and keep and eye on them – for about 15 min keep them warm.
When the dish is ready and the vegetables are done to your liking – season with sea-salt, fresh pepper and freshly squeezed lemon juice. Serve the dish with the baked cherry tomatoes on top!
I must admit I was dreaming of seafood while I was making this dish – but it tasted so good I completely forgot all about the seafood and thouroughly enjoyed every bite!